Description
Crispy, golden-brown chicken schnitzel served with creamy whipped feta, sweet blistered tomatoes, and a vibrant herb oil for a fresh, elegant meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Vegetable oil for frying
- 8 oz feta cheese, crumbled
- 1/4 cup Greek yogurt
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 pint cherry tomatoes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup extra virgin olive oil
- 1 lemon, juiced
Instructions
1. Prepare the Crust:
- Pound chicken breasts to 1/4-inch thickness and season with salt and pepper.
- Set up a breading station: flour in one bowl, beaten eggs in another, and panko mixed with Parmesan in a third.
- Dredge each chicken piece in flour, then egg, then panko mixture, pressing to adhere.
- Heat vegetable oil in a large skillet over medium-high heat and fry schnitzels for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
- For whipped feta, blend feta, Greek yogurt, 2 tbsp olive oil, and garlic in a food processor until smooth. Set aside.
- In the same skillet, add cherry tomatoes and cook over high heat until blistered and slightly softened, about 5 minutes.
- For herb oil, blend parsley, dill, extra virgin olive oil, lemon juice, salt, and pepper until combined.
- Serve schnitzels topped with whipped feta, blistered tomatoes, and drizzled with herb oil.
Notes
You can customize the seasonings to taste.